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Forget chicken and steak tonight. Our savory Pork Roast Marsala is so mouthwatering and tender, you won't think twice about making it again and again!

What You'll Need:

1 tablespoon canola or vegetable oil

1 (3-pound) center-cut single pork loin, trimmed

8 ounces fresh mushrooms, chopped (about 3 cups)

1 onion, chopped

2 teaspoons minced garlic

1 (10-1/2-ounce) can condensed chicken broth

3/4
cup Marsala wine

1 tomato, chopped

1/2
teaspoon dried thyme

1/4
cup water

2 tablespoons cornstarch

What To Do:

In a soup pot over medium heat, heat oil. Add pork and brown on all sides; discard excess liquid.

Add mushrooms, onion, and garlic; cook 6 to 8 minutes, stirring occasionally, or until onions are tender. Stir in chicken broth, wine, tomato, and thyme; bring to a boil, then reduce heat to low, cover, and cook 30 to 35 minutes, or until pork juices run clear. Remove pork to a cutting board.

In a small bowl, combine water and cornstarch; mix until smooth. Add to sauce, stirring until thickened and well combined.

Slice pork into 1/4-inch slices and place on a serving platter. Pour sauce over slices before serving.

Notes

Marsala wine is readily available, but if you want you could use your favorite type of wine (except sweet) instead.

Since you won't want to waste a drop of this yummy sauce, serve with mashed potatoes so you get every last bit!

I do my pork loin roasts in an oven cooking bag, in my microwave. I put all everything in with the meat, except the mushrooms (don't like) and the wine (didn't have). I only use 2 cups of combined liquids. If anyone wants to do this, just place the bag in a microwave safe container, fold over the top (no need to tie) and cook at 100% power for 15 minutes. Then 8 minutes per pound (3 lb roast = 24 minutes) more at 50% power. I check with meat thermometer and it's always on the money. While roast is resting, I make the gravy (using liquid from bag) per recipe. This comes out so tender and juicy plus I don't have to brown it :)

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